She went on at 1:45PM.
Breast side down for the first hour. Two charcoal baskets full and pushed to the back of the kettle.
After one hour flip the bird and add about ten coals to each charcoal basket. Pull the bird off at 165 internal temp probed in the thickest part of the thigh.
Sister-In Law Erin’s charcuterie tray was ridiculous.
Sister Felicia and Kate also monsters in the kitchen!
A great day!
I’ve been a snake method BBQ guy for a long time. People talked about the Slow n Sear and I felt like the product was wholly unnecessary. The snake method worked for me and in certain instances I still use it but the Slow n Sear it just a really nice upgrade to any kettle.
First off it contains all the coals to one side, so for large cuts of meat you have a larger grill grate space you can use to cook indirectly than what you can accomplish with the snake method.
Next, if you can insulate the inside of your kettle form directly banked coals, that will increase the longevity of the kettle. The Slow n Sear adds that layer of protection.
The stainless steel build quality is Grade A.
Containing the coals after each cook, a couple of shakes of the Slow n Sear and a couple of passes with your one touch system and you’re ready to cook again.
It’s not cheap but for someone that grills as much as I do, I’d upgrade my recommendation to include it in the category of an ultimate kettle set-up must have accessory.
I doubted it originally as a glorified large charcoal basket but it’s much more due to it’s larger contour to the side of the kettle and build quality. The larger side abuts the side of the kettle continuously as opposed to charcoal baskets that have more of an arc which in turn makes you lose grill grate space where the baskets pull away from the side of the kettle.
Slow n Sear you can have much more fuel loaded at once while still having about 2/3 of the grill surface available for long smokes on a 15 lb brisket.
Available grill grate indirect cooking space-
Using charcoal baskets the amount of space you can lay meat is greatly reduced.
It’s not one thing that makes the Slow n Sear a great product, its the sum of a bunch of smaller things that when put together make it a no-brainer purchase.
To purchase and read other first hand reviews- click here
I received a Slow N Sear 2.0 for Christmas last year. When first using it I filled it up and placed a bunch of lit coals on one end and left it alone.
It held temps like a champ for a long while. It is really built well. It protects the porcelain on your kettle from high heat crazing. It really is a nice piece of equipment.
However about two thirds of the way through my brisket temps were dropping. I kept adding coals but was having a hell of a time keeping the temps up.
This was not a design flaw of the Slow N Sear 2.0. It was because the spent ashes were built up at the bottom of the Slow N Sear prohibiting air flow. Once I figured this out, all I needed to do was to knock the ash down and clear it out so the air would feed the coals and I could regain the temps I was shooting for. Totally on me.
Down the dock I generally use the same set of tongs for everything. Cooking and ash management. This is only because I’m cooking for myself and a couple of the animals I work with.
The Aura Ash tool is a great accessory, especially it’s build quality and price.
It’s $13.49 with prime free shipping on Amazon and at that price it’s a total no-brainer.
It has a large hoop on one end that fits perfectly on a Mastertouch handle. It’s frankly overbuilt stainless construction and does exactly what it’s advertised as doing. maintaining your ashes so you don’t have to use your cooking tongs to do it.
It can stay outdoors all the time so you don’t have to go searching for it.
I have this one at home and I’m going to order another for the dock right now.
Click here to purchase-
View this post on Instagram
Get these versatile foil pans for your @webergrills #goanywhere. (link in profile) They're so cheap and can be used a million different ways to make cooking on your Go-Anywhere easy to use and keep clean. @#BBQ #barbeque #grilling #weberforlife #weberkettleclub #ilovegrilling #foodie #instafoodie #paleo #weallrubourmeat #GLOUCESTERBBQDELEGATION #GloucesterMA www.northeastbbq.com @weberkettleclub @webergalife @weberkettleclubaustralia
They can be used in so many ways-
To-go container perfect for leftovers. Load up the tray and all you have to do is place it on the grill and when you done, totally recyclable.
They fit perfectly for offset cooking.
They fit perfectly as a drip pan under the grill grate and on top of the charcoal grate.
They can be used to catch drippings and use as a braising container.
For 22.5 cents apiece it’s a no brainer.
First step marinate the country ribs in Chinese Rib Sauce for at least an hour preferably overnight. I got this Butcher Block Sauces Original Chinese Rib Sauce at Market Basket.
Set up your kettle for indirect heat. I used a slow n sear on the right and be sure to line the other side of the charcoal grate with foil as this sauce is STICKY!
Using a chimney of lit coals, choke down the top vent half way and bottom vent half way and adjust accordingly to achieve around 275 degrees. Once the kettle is up to temp place the marinated country ribs opposite the coals at 275 degree pit temp for an hour. Add fruit wood (peach, apple, cherry) if you got it for smoke.
Leave the lid closed for an hour . About 45 minutes into the cook add a half a beer into a foil pan. I only had a couple of small foil pans so I used about a quarter of a beer in each one and then about 8 oz of the Rib sauce into each pan and whisk it together so the rib sauce is less gooey. If you have one large on it will work just as well. This will be your braising liquid.
After one hour in the smoke pull the country style ribs one by one off the grate and dredge them in the braising liquid coating both sides and then put them in the foil pan with the juices you dredged them in. Once you have them all in the foil pans cover them with foil and place them back on the grill for another hour, opposite side of the coals.
After the second hour take the ribs out of the foil pans and place them directly over the coals and mop them with the remaining Chinese rib sauce. A couple of minutes on each side til the edges just start to burn. you don’t mind a little caramelization, it’s what makes it delicious. Pay attention though, there’s a ton of sugar in that sauce and if you let it go too long it will be black. So just keep an eye on it.
You take a cheap cut of meat and turn it into something outrageously delicious.
You won’t to be able to stop eating these, so yummy.
I’m trying this.